Prepared Foods - February 2009 - (Page 41)

cover story chemistry and physics apply to all frozen desserts, no matter the claim. In fact, the laws of chemistry and physics give the opportunity to create new, novel “gourmet” styles of ice creams with significant technical points-of-difference from what is perceived as simple “ice cream.” Gelato is a good example. “Italian-style ice cream,” commonly Frozen desserts, always popular, strive even harder to attract consumers with desirable appearances, trendy inclusions and textures; the latter can slightly vary between gelatos and other ice creams. ingredients) and its form (a semi-solid food, intended to be eaten while frozen); the category also includes ice cream and similar products. Of course, the types or styles of “frozen desserts” can vary greatly and may even include products with no dairy solids at all (e.g., water ices, sorbets). Across the years, regulatory standards of identity have been established to define the nature of frozen dairy desserts based on technologies, concepts and manufacturing practices available at the time the “standard” was established. These typically have included percent milk fat, percent total milk solids, minimum weights per gallon, compositional features and limitations on ingredients used. Changing Expectations Of course, times change, technologies change and consumer expectations change. In response, industry has created products such as “super premium” and “premium” ice creams, reduced-, low- and no-fat ice creams, no-sugaradded and sugar-free ice creams, sorbets (gourmet or super-premium water ice), frozen yogurts (including multiple variations of the theme across the last three decades) and gelato (Italian-style ice cream). Gelato is only one of many examples of industrial response to changing consumer demands. In light of existing standards of identity for ice cream, conventional wisdom tells us gelato fully retains the context and spirit of the standards, including the “form,” its intended use and nutritional composition, while fully delivering more in terms of flavor, color and overall eating experience. This means that gelato applies the very same ingredients and similar formulas and manufacturing technologies to create essentially the same physical food as standardized ice cream. For all intents, by conventional wisdom, it is ice cream. Further, gelato remains a source of calories and milk solids (protein, minerals, vitamins and fat) and may offer essentially the same nutritional value as standard ice cream. However, differences between ice cream and gelato do exist. These differences may appear to be razor thin on the surface, but result in much different freezing characteristics, presentation characteristics at point of consumption, heat shock resistance, eating character, coloring and flavoring. Thus, gelato is more of a style of ice cream, with the same intent at point of consumption; that is, to provide a sweet, flavorful, frozen dairy dessert that meets or exceeds consumer expectations. known as gelato, is a combination of the evolution of classical ice cream-making technologies, conventional wisdom and the need to meet ever-evolving consumer needs and expectations. One might consider gelato “gourmet” or “ultra-premium,” but, long ago, it may have been just plain “ice cream.” A Focus on Gelato The word gelato is from the Italian verb gelare or “to freeze” (gelato has nothing to do with gelatin, although gelatin could be an ingredient, if so chosen). Gelato is also used to refer to any number of frozen desserts, whether dairy or water-based. In the most common of terms, gelati are made from milk-based mixtures. Close alternatives are sorbetti (a.k.a. sorbetto or sorbet), made from fruit-based mixtures (fruit juices, juice concentrates, purees, etc.). What drives gelato really is the satisfaction of the perceived need by consumers for a high-quality, intensely flavored, boldly colored and garnished, smooth and creamy, “ultrapremium” frozen dessert. Without a doubt, there are wellcrafted and executed gelato that can deliver superior eating qualities consistent with demand. Gelato belongs in the generic category of foods known as “frozen dairy desserts” because of what it contains (dairy www.PreparedFoods.com ● February 2009 41 http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - February 2009

Prepared Foods - February 2009 Contents Hitting the Shelves Category Analysis: Contemplating Condiments Consumer Research: Flavor Launches Signal Trends Regulations: Food Protection MarketWatch Grab and Go: From Street Food to Retail Flavor Secrets: Shrimp Around the World On the National Menu Gelatos and Gourmet Ice Creams R&D Applications Seminar: Fats—Nutritional Nuances to Physical Functionality R&D Applications: CLA Claims on Ingredient Statements R&D Applications: Leavening Allows Sodium Health Claims Abstracts

Prepared Foods - February 2009

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